Quick note: I halved this using 3 peppers and only 1 cup of cooked rice. Perfect amount for two adults and two small children. Also, I grilled them… Emeril’s recipe calls for it to be baked.

6 green bell peppers, halved and seeds removed

oil

finely chopped yellow onion

1/2 cup finely chopped green bell peppers

1 pound ground beef (or ground turkey, or pork)

minced garlic

chopped fresh parsley leaves

salt and pepper to taste

Pinch red pepper flakes

2 cups cooked rice

8 ounces tomato sauce

1 egg

Directions:

Cook rice according to directions. Set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, (and/or pork or, turkey), garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, break up any lumps. Add this and tomato sauce to the rice. Stir well. Adjust the seasoning to taste. Then, add the egg. Mix well.

Pre-heat grill to 350.

Fill the bell pepper halves with the meat and rice mixture. Grill fifteen minutes or until peppers are soft (depends on how hot your grill is…).

Top with a little mozzarella. Serve! I had mine with salsa. You can also add the cheese to your meat/rice mixture.